Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the cod
- 800g/1lb 12oz whole cod loin
- 300ml/½ pint miso stock
- 2 tbsp Shaoxing rice wine
- 1 tbsp soy sauce
- 1 large knob fresh root ginger, julienned
- 1 bunch spring onions, chopped
- salt
For the dressing
- 4 garlic cloves, crushed
- 1 tbsp fresh root ginger, peeled and finely grated
- 2 red chillies, chopped
- 3–4 tbsp palm sugar
- 3 tbsp Thai fish sauce
- 2–3 limes, juice only
For the greens
- 2 tbsp vegetable oil
- 4 garlic cloves, thinly sliced
- 400g/14oz mixed Asian greens (try choi sum, morning glory and Chinese broccoli), chopped
- 20ml/¾fl oz oyster sauce
- pinch chilli flakes
- salt and freshly ground black pepper
To serve
- 1 tbsp finely chopped fresh coriander
Shopping List
- Whole cod loin (800g/1lb 12oz)
- Mixed Asian greens (400g/14oz), chopped (try choi sum, morning glory, and Chinese broccoli)
- Fresh coriander (1 tbsp), finely chopped
- Fresh root ginger (1 tbsp), peeled and finely grated
- Fresh root ginger (1 large knob), julienned
- Miso stock (300ml/½ pint)
- Oyster sauce (20ml/¾ fl oz)
- Thai fish sauce (3 tbsp)
- Soy sauce (1 tbsp)
- Garlic cloves (4), thinly sliced
- Garlic cloves (4), crushed
- Palm sugar (3–4 tbsp)
- Red chillies (2), chopped
- Spring onions (1 bunch), chopped
- Vegetable oil (2 tbsp)
- Limes (2–3), juice only
- Shaoxing rice wine (2 tbsp)
Alternative Ingredients
- Salmon fillet: If you don’t have cod loin, salmon fillet is a great alternative. It has a similar flaky texture and pairs well with Asian flavours.
- Bok choy: Instead of the mixed Asian greens, bok choy (also known as Chinese cabbage) is a versatile leafy vegetable that works well in stir-fries. It has a mild flavour and adds a nice crunch.
- Sesame oil: For an extra layer of flavour, consider using sesame oil in place of vegetable oil. It has a rich, nutty taste that complements Asian dishes beautifully.
Method
- Season the cod with salt and let it firm up for a few hours.
- Heat a large frying pan over high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to sear until golden. Flip the fish over and add stock, rice wine, soy sauce, ginger, and spring onions.
- Cover the pan with a lid and gently steam the fish for 6–8 minutes until fully cooked. Keep warm.
- For the dressing, sauté garlic, ginger, and chili in a splash of oil over medium heat. Add sugar, fish sauce, and lime juice. Taste and adjust to your liking.
- In another pan, heat oil and cook garlic until golden. Add chopped greens and sauté for 2 minutes. Stir in oyster sauce and season with salt.
- Serve the fish on a plate, spoon the hot dressing over it, and garnish with coriander leaves. Serve the greens on the side, sprinkled with chili flakes.
